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Pumpkin chai doughnuts
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Spiced pumpkin doughnuts with a sweet sugar coating - pure holiday bliss!
Ingredients:
  • 340g (2 1/4 cups) plain flour
  • 12.00 gm baking powder
  • 5.00 gm ground cinnamon
  • 1.25 gm ground ginger
  • 0.63 gm ground nutmeg
  • 155g (3/4 cup, firmly packed) brown sugar
  • 200g (3/4 cup) pureed cooked pumpkin
  • 250ml (1 cup) milk
  • 60g unsalted butter, melted, cooled
  • Maple syrup, to serve
  • 100g (1/2 cup) caster sugar
  • 90g (1/2 cup) vanilla chai tea powder
  • 60g unsalted butter, melted
Instructions:
  • Preheat your oven to 180C/160C fan forced and lightly grease two 12-hole non-stick doughnut pans with 7cm-diameter rings. In a large bowl, sift together flour, baking powder, cinnamon, ginger, and nutmeg. Mix in the brown sugar and create a well in the center.
  • Mix together the pumpkin, milk, and butter in a bowl, then incorporate into the dry ingredients until fully blended.
  • Transfer the mixture into a piping bag with a 2cm plain nozzle. Pipe into the pans evenly. Use a spoon dipped in water to smooth the surface. Bake for 15 minutes until a skewer inserted in the doughnuts comes out clean. Let them sit in the pans for 2 minutes, then flip them onto a wire rack to cool.
  • In a large sealable plastic bag, mix together the sugar and chai powder for the topping.
  • Take one warm doughnut, brush it lightly with butter, then place it in the chai-sugar bag. Seal the bag and gently shake it to fully coat the doughnut. Remove the doughnut, shake off any extra sugar, and place it back on the wire rack. Drizzle the doughnuts with maple syrup, and serve them warm.

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